I am always on the search for a new dessert or dish that I can try on. Luckily, as I browse the page of one of my favorite blogger she got a new post which really captures my heart. The way she describe her lemon bars is just really enticing that after reading it I want to bake it at that very moment. And so I search for more recipes and know more about this famous lemon bars. I admit I don’t know lemon bars and had never tried it. I also found this..
A proverbial phrase used to encourage optimism and a can-do attitude in the face of adversity or misfortune.
So yeah, when life will give me lemons I would definitely make it into luscious lemon bars :). I would say this recipe is just perfect for me not that tangy and it melts in the mouth and it’s heavenly as Heart of Mary describe it in her post.
Note: I did some substitution on some ingredients as it is not available in my pantry.
For the pastry:
1 cup salted butter, cut into cubes ( I used unsalted butter and just added pinch of salt)
½ cup powdered/icing sugar
2 cups plain flour
For the filling:
½ cup plus 2 tbsp plain flour
1 ¼ tsp baking powder
½ tsp Salt
5 large eggs
1 ½ cup plus 2 tbsp granulated white sugar
1/3 cup lemon juice (about 2 large lemons)
1 tsp lemon extract( I used 1 tsp lemon zest )
zest of one lemon (optional, if you prefer it to be more tangy) I didn’t put mine more zest as I don’t like very tangy.
powdered/icing sugar for dusting
1. Preheat oven to 180 deg C (350F) Line a 9×13 baking pan with baking paper. (I use a rectangular springform pan which makes it so easy to remove the lemon squares.)
2. In a medium bowl, mix together all the ingredients for the pastry until it forms a dough. Gather dough into a ball.
3. Press the dough onto your baking pan. Spread it as evenly as possible.
5. While the pastry is baking, prepare your filling. In a small bowl, whisk together the flour, baking powder and salt.
6. In a large mixing bowl, beat the eggs until foamy, starting from a low speed gradually increasing to high.
7. Slowly add in the sugar. Beat the mixture until it is very light yellow in colour and it has quadrupled in volume.
8. With mixer on lowest speed, add in the lemon juice, lemon extract and zest, if using. Lastly, add in the flour. Mix only until everything is combined.
9. Pour the filling on top of the warm, baked pastry. Place pan back in the oven, lower the temperature to 160 deg C (325F) and bake for about 30-40 minutes or until the top springs back when lightly touched. Baked filling should be very light golden brown.
10. Move pan to a wire rack. Let cool completely before slicing into squares. Dust top generously with icing sugar.